This is the recipe I have been using for years, it makes the best grilled pork! I sometimes sprinkle Montreal Steak seasoning over the pork just before grilling, if you like spicy add in crushed chili flakes to the marinade that is what I always do along with the cayenne pepper!

Plan ahead the pork needs to marinade for 24 to 48 hours

Servings 4

INGREDIENTS:

1/4 cup wine vinegar

3/4 cup olive oil

1/4 cup fresh lemon juice (NO bottled for this!)

1-1/2 tablespoons Worcestershire sauce

1 tablespoon dried oregano (rubbed between fingers to release the flavors, do the same for the dried thyme)

1 teaspoon dried thyme

6 large garlic cloves, minced

1/4 teaspoon cayenne pepper (or adjust to heat level, can omit)

1 teaspoon fresh ground black pepper

1 teaspoon salt (I use seasoned salt)

2 pounds boneless pork (cut into about 1-1/2-inch squares)

large cherry tomatoes (use as many as you want)

INSTRUCTIONS:————————————

In a bowl mix the first 10 ingredients until well blended.

Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 24-48 hours turning the bag occasionally to coat pork cubes evenly with the marinade.

Brush the cherry tomatoes with olive oil then sprinkle lightly with salt.

Remove the pork cubes from the bag and thread on metal skewers alternately with the cherry tomatoes.

Grill over medium-high heat turning occasionally for about 5-7 minutes or until the pork is cooked to desired doneness.

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To save time and intensify the flavors I recommend making the ground beef sauce a day or 2 days ahead

Servings 8

INGREDIENTS:

5 cups water (you might need more water)

3 small zucchini, sliced about 1/2-inch thick

2 cups shredded mozzarella cheese, divided (can use more)

1/2 cup freshly grated Parmesan cheese (can use more)

2/3 cup dry breadcrumbs, divided

1 pound ground beef

1 medium onion, finely chopped

4 to 6 garlic cloves, minced (or to taste, the more the better!)

1-2 teaspoon dried chili flakes (optional or adjust to heat level)

2 teaspoons each dried basil and dried oregano

5 cups marinara sauce pasta sauce

1 tablespoon seasoned salt, or to taste (can use white salt)

1 teaspoon fresh ground black pepper, or to taste

Servings 3-4

INGREDIENTS:

1 tablespoon peanut oil (or use vegetable or canola oil)

1 pound boneless chicken breast, cut into bite size pieces

1 red bell pepper, seeded and diced

1/3 cup chopped dry roasted peanuts

2 green onions, chopped (more for garnish)

cooked white rice (use amount desired)

For peanut sauce; in a bowl mix together chicken broth, soy sauce, sugar, garlic, cayenne pepper, ginger and cornstarch until smooth, then mix in the peanut butter until well combined, then season with salt if desired (adjust all amounts to taste if necessary).

Heat oil in a wok over medium-high heat.

Add in the chicken; stir-fry until thoroughly cooked through.

Add in red bell pepper and continue to cook until crisp-tender (about 2 minutes).

Servings 4

INGREDIENTS:

12 ounces thin Asian noodles, cooked (or use favorite Asian noodles of choice, can use cooked spaghetti)

1/4 cups soy sauce

2 tablespoons sugar

4 cloves garlic, minced

2 tablespoons rice vinegar

3 tablespoons sesame oil

1/2  teaspoon hot chili oil

1/4 cup vegetable or canola oil

2 tablespoons hot water

fresh ground black pepper, to taste

3 green onions, chopped

INSTRUCTIONS:———————————-

In a bowl whisk soy sauce with sugar, garlic, rice vinegar, sesame oil, hot chili oil, vegetable oil and hot water (you may need to adjust ingredients to taste).

Pour the sauce over warm noodles and toss to coat.

Season with black pepper then prinkle with green onions.

Test Kitchen Notes; in place of the coleslaw mix use 1 small shredded cabbage mixed with one shredded carrot, broccoli coleslaw mix will also work well, it is recommended to hand-squeeze out excess moisture from the canned corn before adding to the salad…

This recipe was tested using Hidden Valley prepared bottled ranch dressing

Servings 8-10

INGREDIENTS:

6 cups coleslaw mix

1/2 cup canned Mexicorn, well drained

4 green onions, chopped

1 medium jalapeno pepper, seeded and finely chopped (can use two)

1 cup shredded cheddar cheese

salt and fresh ground black pepper, to taste

1 cup prepared Hidden Valley prepared ranch dressing (do not use the dry mix)

3 tablespoons mayonnaise (do not use salad dressing)

1/2 teaspoon garlic powder

3 to 4 teaspoons lime juice (or to taste)

1 teaspoon ground cumin

INSTRUCTIONS:————————————–

In a large bowl combine the coleslaw with Mexicorn, green onions, jalapeno pepper and green onions.

In a bowl whisk ranch dressing with mayonnaise, garlic powder, lime juice and cumin; pour over the salad and toss to combine.

Season with salt and pepper.

Refrigerate until servings.

Taken from my “Favorites” folder!…

I have made this delicious cake on a number of occasions and always receive the highest compliments

Servings 9

INGREDIENTS:

1 cup all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoons salt

1/2-1 teaspoon ground cinnamon

1 tablespoon grated orange zest (can use more if desired)

3/4 butter, softened (no substitutes)

1 cup sugar

3 large eggs

1 tablespoon pure vanilla extract

1/4 cup milk

1 1/2 cups chopped walnuts

Photo courtesy of Cat Brown

Taken from my “favorites” folder!…….

Use as much enchilada sauce as you like for the top, I make my own enchilada sauce but I can tell however that one 10-ounce can will not be enough you will need to use two and what you don’t use you can freeze for the next time, I also make this using grilled chicken it really makes a huge difference to the flavor so you may want to grill some extra and freeze for when you decide to make this recipe…

Servings 5/two enchiladas per serving

INGREDIENTS:

1-3/4 cups red enchilada sauce, divided (or use as much as you like)

4 ounces cream cheese, cubed and softened

1/2 teaspoon garlic powder

1-1/2 cups salsa (mild, medium or spicy, I use spicy)

2-1/2 cups cubed cooked chicken

1 (14 ounces) can black beans, rinsed and drained

1 (4 ounces) can chopped green chilies

10 (6-inch) flour tortillas

1-1/2 cups  shredded Mexican cheese blend or cheddar cheese

Shredded lettuce, chopped tomatoes, sour cream and sliced ripe olives (serve one or all)

INSTRUCTIONS:———————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Spoon about 3/4 cup enchilada sauce into bottom of a greased baking dish (do not use too much sauce for the bottom of the dish or the enchiladas will be soggy, 3/4 cup should be enough).

In a large saucepan stir the cream cheese with garlic powder and salsa over medium heat for 2-3 minutes or until blended; then stir in the chicken, beans and green chilies.

Place about 6 tablespoons (1/4 cup plus 2 tablespoons) of chicken mixture down the center of each tortilla;  roll up and place seam side down over sauce.

Drizzle with remaining 1 cup enchilada sauce (or you may use more if you like).

Sprinkle the top with shredded cheese.

Bake uncovered for for 22-25 minutes or just until heated through (over baking will make the enchiladas too soft).

Serve with lettuce, tomato, sour cream and olives if desired.

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